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Cheesy Bacon Jalapeno Skillet Cornbread

Rated as 4.68 out of 5 Stars

"After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free."
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55 m servings 389 cals
Original recipe yields 6 servings


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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
  3. Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
  4. Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
  5. Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
  6. Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.


  • Cook's Note:
  • I suggest wearing gloves when you mince the jalapeno peppers.

Nutrition Facts

Per Serving: 389 calories; 20 g fat; 39.8 g carbohydrates; 14.2 g protein; 113 mg cholesterol; 808 mg sodium. Full nutrition

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Read all reviews 17
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Great recipe! Loved the flavors. Used AP flour instead of gluten-free (we don't need to follow a Gluten free diet in this house). Used cheddar cheese instead of pepper jack. This is not a very...

Wicked good. I subbed a few things, and overdid it (what timer? Look! A butterfly!). It is delicious anyway. I have some horribly hot peppers, so used only one, and it's plenty spicy. Thanks!

I used regular milk and AP flour, but mainly if you like crispy cornbread, make it in a waffle iron. Fast and don't have to heat up the house.

Always heat up your skillet in the oven with an oil coating before pouring the batter in. This is an old Southern trick. This cornbread is a nice change from plain cornbread. Buttermilk is be...

This is the best recipe that I have used so far. I shredded ham instead of bacon and omitted the jalapenos and added chilli powder, the result was delicious. I am so impressed with this recipe...

This was very flavorful cornbread, even though I substituted some chopped sweet red pepper for the 3 jalapeño peppers. The cast iron skillet size was not specified in the recipe and that's prob...

seems like a 5 star, but I would like to know what size of frying pan was used, like another reviewer - could someone say?

This is a phenomenal recipe. But I admit I forgot the scallions. Not sure if I will add them next time too, I so loved my version.

I really like this cornbread! I've made it following the recipe exactly and I've also subbed ingredients when I didn't have ingredients on hand. I've subbed green onion with shallots and chedd...